makes
16
prep
20 minutes
cook
15 minutes
difficulty
Easy
makes
16
serves
preparation
20
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 300 g prawn meat, roughly chopped
- ½ tsp grated ginger
- 1 tsp sesame oil
- 1 tsp Shaoxing wine
- 1 tsp chicken bouillon powder
- 1 tbsp cornflour
- ½ tsp MSG
- ¼ tsp salt
- 16 egg wonton wrappers
- Vegetable oil, for deep-frying
- Sweet chilli sauce, mayonnaise, thinly sliced spring onion, thinly sliced red chilli, to serve
Instructions
- In a mixing bowl, combine the prawns, ginger, sesame oil, Shaoxing wine, chicken bouillon powder, cornflour, MSG and salt. Mix the filling in one direction until it is well-combined and streaks begin to form along the edge of the bowl – a sign you’ve reached the desired paste-like texture. Transfer the mixture to a piping bag.
- Cut the corners off the wonton wrappers, leaving you with a shape closer to a circle. Use a rolling pin to gently roll the wrappers out so they are 1 cm larger in diameter.
- Pipe a small amount of prawn filling into the centre of each wonton wrapper, then fold the wrapper over the filling and pinch the edges together to form a ‘bunch’ at the top, sealing the filling inside.
- Fill a large wok or large saucepan with enough vegetable oil to deep-fry, then heat to 180°C. To test if the oil is hot enough, drop in a small piece of wonton wrapper; if it bubbles and turns golden, the oil is ready.
- Deep-fry the wontons in small batches, cooking each batch for 2–3 minutes until they are golden-brown and crispy. Once fried, use a slotted spoon to transfer the wontons to a wire rack lined with paper towels. Serve the prawn wontons hot with sweet chilli sauce and mayonnaise and garnish with spring onion and chilli.
Note
For added springiness to the filling, use the traditional ‘Da Xian’ technique, by picking up the prawn mixture and firmly throwing it back into the bowl a few times.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
